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Confit Ahi

Course Appetizer, Main Course, Snack
Cuisine French
Keyword ahi, tuna
Prep Time 12 hours
Cook Time 30 minutes


  • 1.5 lbs Fresh Ahi Tuna
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 each lemon zest
  • 1/2 cup Extra virgin olive oil
  • 1/4 tsp black peppercorn
  • 1 sprig rosemary


  • Mix the salt and sugar together. Cut tuna into 4-5 ounce portions and sprinkle all over with mixture. Refrigerate for 6-12 hours.
  • Rinse and dry the tuna. Place in a shallow pot in one layer. Add lemon zest, peppercorn, rosemary and olive oil. Fish must be completely covered with oil.
  • Heat tuna on medium heat until just simmering, then reduce heat to medium low and cook 30 minutes or until fish is fully cooked.
  • Remove tuna from pot to cool. Strain oil and let cool.
  • When cooled, place tuna and oil in an airtight container or jar. Store in the refrigerator for up to 2 weeks.


The tuna must be covered with oil for storing.  This will help prevent spoilage.